Anglo-Asian Lamb Salad
by Nigella. Featured in NIGELLA EXPRESSIntroduction
I love the tangy fire of Thai cooking; I love equally the traditional English partnership of lamb with redcurrant and mint. I just happened, one day, because of what I had in the kitchen, to bring the two together. Consider it an ovine reworking of those hot and sour beef salads of south east Asia. Redcurrant jelly stands in for the sweetness of jaggery or palm sugar and I use rice vinegar (always to hand in my store cupboard) instead of lime juice.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I love the tangy fire of Thai cooking; I love equally the traditional English partnership of lamb with redcurrant and mint. I just happened, one day, because of what I had in the kitchen, to bring the two together. Consider it an ovine reworking of those hot and sour beef salads of south east Asia. Redcurrant jelly stands in for the sweetness of jaggery or palm sugar and I use rice vinegar (always to hand in my store cupboard) instead of lime juice.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2-4
For the Salad
- 2 teaspoons garlic infused olive oil
- 1 lamb loin (approx. 250g / 8oz)
- approx. 180 grams mixed salad leaves (approx. 180g)
- 3 tablespoons chopped mint
For the Dressing
- 2 tablespoons thai fish sauce (nam pla)
- 1 tablespoon redcurrant jelly
- 2 tablespoons rice wine vinegar
- 1 teaspoon soy sauce
- 1 red chilli (deseeded and finely chopped (or ¼ teaspoon crushed chillies))
- 1 spring onion (finely sliced)
For the Salad
- 2 teaspoons garlic flavored oil
- 1 lamb loin (approx. 250g / 8oz)
- 4 cups mixed salad leaves (approx. 180g)
- 3 tablespoons chopped mint
For the Dressing
- 2 tablespoons thai fish sauce (nam pla)
- 1 tablespoon redcurrant jelly
- 2 tablespoons rice wine vinegar
- 1 teaspoon soy sauce
- 1 red chile (deseeded and finely chopped (or ¼ teaspoon crushed chillies))
- 1 scallion (finely sliced)
Method
- Heat the oil in a heavy-based pan, and cook the lamb for 5 minutes on one side, and then turn it over and cook for another 2 ½ minutes on the other.
- Wrap the meat in foil, making a baggy but tightly sealed parcel, and let it rest for about 5 minutes.
- In a medium-sized bowl, whisk together the dressing ingredients.
- Open the foil parcel, and empty the meat juices into the dressing. Cut the lamb into very fine slices or strips and add them too; the acid in the dressing will cook the lamb a little more while it steeps. If the meat is not rare, I'd leave it for just a short time, but for a longer time if it seems undercooked. You want it still gorgeously pink to sit on its salad.
- Divide the salad leaves between 2 (or 4) plates and then arrange the soused lamb with the dressing over each one. Finally scatter the chopped mint on top.
- Heat the oil in a heavy-based pan, and cook the lamb for 5 minutes on one side, and then turn it over and cook for another 2 ½ minutes on the other.
- Wrap the meat in foil, making a baggy but tightly sealed parcel, and let it rest for about 5 minutes.
- In a medium-sized bowl, whisk together the dressing ingredients.
- Open the foil parcel, and empty the meat juices into the dressing. Cut the lamb into very fine slices or strips and add them too; the acid in the dressing will cook the lamb a little more while it steeps. If the meat is not rare, I'd leave it for just a short time, but for a longer time if it seems undercooked. You want it still gorgeously pink to sit on its salad.
- Divide the salad leaves between 2 (or 4) plates and then arrange the soused lamb with the dressing over each one. Finally scatter the chopped mint on top.
Additional Information
A lamb loin, sometimes described as the eye of the saddle, is the fleshy component, though any lean cut of lamb would do.
For gluten free use tamari instead of soy sauce.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
A lamb loin, sometimes described as the eye of the saddle, is the fleshy component, though any lean cut of lamb would do.
For gluten free use tamari instead of soy sauce.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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What 2 Others have said
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Posted by LGCGEG on 27th May 2013
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Posted by jackpotnz on 14th November 2012
Show more commentsThis is such a fantastic salad, dinner party standard but takes only a short time to make so its an ideal mid week meal. I serve it with a small portion of noodles which go very well with the tangy sauce. Lamb neck fillet works really well if you can't find lamb loin.
This is so nice. I've made it so many times now swapping ingredients if I haven't everything on the list. It nice with leftover risotto :-)